Ingredients
2
tablespoons butter or margarine
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1/4
cup chopped fresh parsley
1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
3/4
teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/2
teaspoon salt
7
cups soft bread cubes (about 10 slices bread)
2
medium carrots, shredded (1 1/2 cups)
1
medium zucchini, shredded (1 cup)
1
cup chopped fresh mushrooms (4 ounces)
Preparation
Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt.
Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss. Use to stuff one 10- to 12-pound turkey.
